peach & blueberry cobbler

So you want to make a cobbler? Before you read any further, if you do not have peaches —go find some (or 10) at your closest produce stand. Lucky for me, my roommate’s mom is a frequent shopper at David’s Produce and picked up just enough for our concoction. To make up for some lost time in the kitchen, please enjoy a tasty and easy end-of-summer cobbler recipe. My cousins (native to Wisconsin) visited Atlanta for the weekend, so in typical southern fashion, the majority of our plans were based around meals. A vacation is meant to gorge on food, isn’t it?  With beautiful peaches at our disposal, peach cobbler was a clear winner. Most Southerners will tell you that they don’t need a recipe for cobbler, but this was one of my first attempts. I went to my favorite dessert cookbook (My Mother’s Southern Desserts) and dove into the Confederate Peach Cobbler recipe (slightly adapted).

produce

Ingredients:

  • 2 c. all purpose flour
  • 2 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp sea salt
  • 1/4 c. Crisco shortening
  • 1 c. heavy cream
  • 3 lbs of peaches (9-10)
  • 1 lb of blueberries
  • 2 Tbsp brown sugar
  • 1 Tbsp vanilla bean paste (or 1 Tbsp vanilla extract)
  • Vanilla ice cream for serving

dry ingredients  dough ball

{dry ingredients turned doughy}

{peaches & blueberries}

peaches  peaches n berries

Preheat oven to 400 degrees F. First mix flour, sugar, baking powder, and salt in a medium sized mixing bowl. Incorporate crisco with a pastry cutter (or knife) until the ingredient resembles a coarse meal.  Add heavy cream until your mixture forms a ball of dough. At this stage, toss some flour onto the dough and your surface to avoid dough sticking to your rolling pin or rolling surface. Roll the dough into a thin layer of pastry to top the fruit (try and make it a little larger than your serving dish so you can make a nice crust).

Peel your peaches and cut into 1/2″ thick slices. Once cut, place into large mixing bowl with washed blueberries. Now, begin adding sugar to taste. I added 2 Tbsp of brown sugar and 1 Tbsp of vanilla bean pasta to help our not quite fully ripened peaches. If yours are fully ripe, you shouldn’t need too much sugar ;)

lc & fruit  pre oven

final cobbler

Next, pour the fruit mixture into a 9 x 13 serving dish and add the layer of pastry dough to cover the fruit. A few holes in the covering are fine…you’ll end up with some pretty fruit pieces peaking through. Add a few pieces of butter on top to make it nice and crispy. Put dish into oven for 35 minutes or until top is golden brown. Serve with vanilla ice cream and enjoy!

YUM.

 

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